Friday 18 March 2016


A few weeks ago I was making these cookies regularly - a couple of times a week, at least. Well, usually with a little helper or two alongside me. They are great to have on hand for afternoon tea, after school snacks or lunch boxes. The jam provides some sweetness, but otherwise they have a slight salty taste. The almonds gives them a lovely grainy texture too. They are an adaption of Gwyneth Paltrow's "Lalo's Famous Cookies" recipe from the Notes From My Kitchen Table cookbook.

450g plain organic flour
450g almond meal
1 teaspoon fine salt
1 teaspoon ground cinnamon
250ml olive oil
250ml maple syrup
Jam, I used homemade raspberry

1. Preheat the oven to 180-degrees-C. Line a baking tray with baking paper.
2. Combine all the ingredients, except the jam, in a large bowl, using a wooden spoon. Form tablespoonfuls of mixture into balls and space evenly on the baking paper. Use your index finger to make an indent in each cookie. Fill each indent with jam.
3. Bake until golden, about 20 minutes. Allow to cool before eating.

image the indigo crew

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